Who hasn’t snatched a crouton or three before tossing the rest in with the greens? Why sneak around? Here’s a tasty way to stop stealing from your salad – make your own croutons with Kerrygold Skellig Cheese and a touch of garlic. Though that may seem counter intuitive, don’t stop there. Pair them with toasted almonds and wasabi peas for an I-can’t-stop-munching snack mix. That’s right, eat them out in the open, on purpose. The nutty tang of baked Skellig, with the bite of wasabi and the deep-flavored almonds is a combination made for beer and football-watching. It also plays well in the salad bowl, setting off crisp greens and things like creamy avocado with great crunch and zing. A day-old baguette is your go-to for croutons, and leaving the crust on gives an added crunch. You may cut or tear the bread into cubes or chunks; just keep them of a similar size.(Tearing them makes for craggy bites that hold the cheese nicely. Otherwise, cut the baguette into 1/2″ slices and cube). This is one of the few times it’s best to use garlic powder, as fresh garlic tends to burn in the making. This recipe makes 4-5 cups of mix. Make a double batch since this recipe keeps keeps nicely for a week or more in an airtight container.

Meal type:
sides

Product:
Kerrygold Skellig Cheese

DIRECTIONS:

Ingredients
1/2 of a day-old baguette (about 8 oz.), cut or torn into approximately 1/2" cubes/pieces